Ingredients
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4 tablespoons Butter
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1 Yellow Onion
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6 cups (approximately 2 pounds) fresh or Frozen Peas
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4 cups Chicken broth
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1 cup Buttermilk
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½ cup loosely packed Mint
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½ teaspoon Salt
Directions
A few years ago, my husband and I visited Paris in May and ate some amazing dishes featuring spring produce, including a memorable cold pea soup. I attempt to re-create that soup every spring when fresh peas appear at my local farmers’ market. One year, a Chicago Food Swap regular, Liz Arthur, brought a cold pea soup to a spring swap, and I was delighted to know that someone else shares my affection for this elegant dish.
Fresh peas are in season for such a short time and they are truly sublime. But you can make a decent version of this soup with frozen peas, which will save you the trouble of having to shell them.
Steps
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1
Done
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Melt the butter in a large Dutch oven or stockpot over medium heat. Add the onions and sweat them over medium-low heat until softened but not browned, approximately 5 minutes. |
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2
Done
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Add the peas and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer until the peas are tender, 2 to 3 minutes. Remove from the heat. Allow to cool slightly. |
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3
Done
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Transfer the soup to a high-speed blender and add the buttermilk, mint, and salt, and purée until smooth. Alternatively, add the buttermilk and mint to the pot with the soup and purée using an immersion blender. |
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4
Done
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Chill the soup for several hours until cold. Taste and adjust the seasonings. Store in the refrigerator until ready to eat or swap. |
